Easy recipe Moroccan Meatball and Egg Tagine

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one/about two medium Brown Onion, finely diced Place capsicum on high gas flame, turning with tongs, allowing skin on all sides to blacken and blister. Remove capsicum from heat, allow to cool for a minute then place in a plastic bag and tie in a knot to allow capsicum to sweat. Moroccan Meatball and Egg Tagine. Set aside for ten – fifteen minutes. Peel off skin and thinly slice. Moroccan Meatball and Egg Tagine. Meanwhile to make the meatballs, combine all ingredients together in a large bowl. Mix well using your hands. Take one tablespoon of mixture and roll into a meatball shape using the palm of your hands. Repeat with remaining mixture. Moroccan Meatball and Egg Tagine. Place large frying pan over high heat, add oil and all the meatballs, cook on each side until a golden colour is achieved. Remove from pan and set aside. Moroccan Meatball and Egg Tagine. For the sauce: Reduce heat to medium – low, add onion and cook for three minutes, add garlic (Recipes by ingridients garlic) and spices, cook for a further about two minutes. Add tomatoes, chicken stock and salt, stir mixture, turn heat to high and bring to the boil then reduce to a simmer for fifteen minutes. Preheat oven on grill setting to about one hundred and fifty°C. Add meatballs, capsicum and parsley to the pan and cook for a further five minutes. Moroccan Meatball and Egg Tagine. Crack eggs on top of mixture. Place frying pan in oven and bake for five minutes, or until eggs are just cooked. Moroccan Meatball and Egg Tagine. Garnish with extra parsley. Serve hot with crusty. bread (Recipes by ingridients bread) .